Leg of Hare with Spaetzle and Lingonberries

Preheat the oven to 180°C (approximately 350°F). Peel the carrots, celery, onion and garlic and chop everything small. Trim the leeks, rinse and chop.

Rinse the legs, pat dry and rub with wild game spices, salt and pepper. Sear on all sides in hot oil in a large roasting pan. Remove and keep warm. Briefly cook the vegetables in the oil. Cook the tomato paste briefly, then pour in the port wine. Add the red wine and stock. Put the meat back in the pan. Close the roaster and cook for about 1 hour in the oven. From time to time, baste the meat with liquid. Turn meat, close roaster, reduce temperature to 150°C (approximately 300°F) and cook another 30 minutes (may vary depending on the age of the meat). In the last 10 minutes, remove the lid of the roasting dish.

Remove the finished legs and keep warm. Decant the sauce into a pot. Mix 2 tablespoons butter into the flour, stir into the sauce and thicken to creamy. Season with 2-3 tablespoons lingonberries.

Cook the spaetzle in boiling salted water until al dente. Rinse the broccoli and boil in salted water for 5-7 minutes to a slight bite. Coarsely chop the nuts. Swirl the drained noodles in the rest of the melted butter. Mix in the nuts and season with a little salt.